"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tamale Pie Recipe

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This recipe for Tamale Pie, by , is from The Fryer Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Matthew Fryer
Added: Wednesday, August 20, 2008


2 lbs chorizo sausage, sliced half inch (or other sausage and/or ground beef)
1 large yellow onion, diced
1 bell pepper, diced
2 stalks celery, diced
1 24 oz. can tomatoes
1 6 oz can tomatoe paste
2 cans jumbo black olives, drained
1 package Carol Shelby's Chili Fixins or 3 tbls chilie powder.

1 cup polenta
4 cups water
2 tbls butter
1 tsp salt

1 cup grated cheese (Pepper Jack, Cheddar)

Preheat oven to 350

In a saucepan, boilthe four cups of water and tsp salt Add the polenta in a stream while stirring. Stirring continuously, cook the polenta until done, about 20 minutes. You want a thick polenta. Add water sparingly as needed. Just as the polenta is done, stir in the butter. Taste for salt.

Heat a dutch oven over medium high heat. Add onion, celery, bell pepper and a pinch of salt. Cook, stirring occasionally until veg is limp. Add sausage or meat and cook until just a little pink remains. If there is excess grease at this stage, spoon it out. Add the chilie powder, tomatoes, tomato paste. Simmer for 20 minutes. Add the olives, taste for salt and pepper. If you want it hotter, add some cayenne or fresh chilies.

Spoon the polenta into a 9 x 13 ceramic baking dish working it up the sides of the dish as well as over the bottom.

Pour the filling in over the sauce, top with the cheese, and bake until brown and rapidly bubbling--about 45 minutes.

Even better the next day.

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Number Of Servings:
Preparation Time:
Preparation Time:
45 min active plus 1 hour




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